Baked lemon and herb shrimp

Cooking in parchment paper allows for a spectacular presentation and a delicious flavor outcome. Inspired by Martha’s shrimp packets, I worked to make this dinner entrée super delicious with the addition of white wine, red onion, and Penzey spices bonne herbs blend.

When cooking with parchment, it is important to make certain the packets are closed, so that the tasty juices are not leaking onto the baking pan. This is a weeknight recipe as it comes together very quickly and bakes in 25 minutes.

To make the shrimp: Preheat the oven to 425 degrees. Whisk 1 tablespoon of olive oil, the zest and the juice of one lemon, 2 tablespoons dried basil and 1 tablespoon dried parsley flakes in a small bowl. Add in salt to taste. Next add 1 pound of cleaned and de-veined shrimp, 1/2 pint of sliced grape tomatoes, and one small sliced red onion. Toss to mix well. Add 1/4 cup white wine to the mixture. Add ground black pepper to taste.

Prepare two pieces of parchment paper double thick for each packet. Divide the mixture onto the parchment which has been placed on a baking pan with sides. Top each mixture with 1 tablespoon of butter or margarine. Close the packet and seal with several folds. Bake in the oven for 25 minutes.

Remove from the oven when shrimp is cooked pink and the mixture is steaming hot. Serve with rice or a toasted baguette.